Lower-sugar Sweet Potato Casserole
Active: 20 min. Total: 2 hr. 35 min.
Our delicious casserole has 5 fewer teaspoons (20g) of added sugar per serving than traditional versions.
3 lb. sweet potatoes (5 to 6 medium sweet potatoes)
1/2 cup evaporated whole milk 2 Tbsp. unsalted butter, melted 2 tsp. vanilla extract
11/2 tsp. kosher salt
1 tsp. black pepper
2 large eggs, separated Cooking spray
3/4 cup chopped walnuts
3/4 cup old-fashioned rolled oats 2 Tbsp. light brown sugar
1/2 tsp. ground cardamom
1. Preheat oven to 350°F. Wrap potatoes individually in foil. Arrange on a baking sheet. Roast at 350°F until very tender, 60 to 75 minutes. Set aside until cool enough to handle, about 15 minutes. Peel potatoes; discard skins. Place potatoes in a large bowl; mash until smooth. Cool completely, about 20 minutes. Stir in milk, butter, vanilla, salt, pepper, and egg yolks. Spread mixture evenly in a 2-quart glass or ceramic baking dish coated with cooking spray.
2. Whisk egg whites in a medium bowl until frothy. Stir in walnuts, oats, brown sugar, and cardamom. Sprinkle evenly over sweet potato mixture. Bake at 350°F, uncovered, until top is toasted and edges are bubbling, 40 to 50 minutes.
SERVES 12 (serving size: about 1/2 cup) Calories 220; Fat 9g (sat 2g, unsat 6g); Protein 5g; Carb 31g; Fiber 4g; Sugars 8g (added sugars 2g); Sodium 327mg; Calc 8% DV; Potassium 10% DV